1. Chop together garlic, caraway, and salt finely and then keep aside. 2. In a large nonstick skillet, over medium-low heat, heat oil and sauté onion, bell peppers, and bay leaf for 5 minutes in it. 3. Mix in tomato sauce, chopped tomato, and harissa and again cook the mixture for 5 minutes until cooked well. 4. Slip in the eggs carefully. Break the yolks using a wooden spoon and swirl the eggs around in the vegetable mixture for about 2 minutes until set and the egg whites look just slightly runny. 5. Garnish with parsley and serve at once. 6. Read more at http://www.ifood.tv/recipe/tunisian-western-omelet#jgqUJZm93GsGDHPw.99. ---------------------------------------------------------------------------
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Ingredients
